Served at
PasjoliA restaurant in Santa Monica where Chef Dave Beran works.
A fish dish served as a crêpe, sometimes noted for its small portion size relative to its price.
Crêpe Suzette is a French dessert featuring crêpes. These are served with beurre Suzette, a sauce made from caramelized sugar, butter, tangerine or orange juice, and zest. The dish includes a liqueur, such as Grand Marnier, triple sec, or orange Curaçao, and is characteristically flambéed tableside.
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A restaurant in Santa Monica where Chef Dave Beran works.
An acclaimed chef and winner of the James Beard Award for Best Chef: California, currently leading the kitchen at Seline.
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